I have a dark fruit cake in the cupboard that’s six years old. It was regularly rubbed with Brandy for the first four years, and stored in several layers of Glad Wrap. About 18 months ago, I covered it with a thin layer of Marzipan, then the usual white icing (fondant) stuck on with boiled apricot jam. I did my best to make sure there was no air trapped in the layers. It’s been back in the cupboard, again under several layers of Glad Wrap, since.

Anyone want to speculate on what the eating will be like at Christmas time?

Rule 303 said:

I have a dark fruit cake in the cupboard that’s six years old. It was regularly rubbed with Brandy for the first four years, and stored in several layers of Glad Wrap. About 18 months ago, I covered it with a thin layer of Marzipan, then the usual white icing (fondant) stuck on with boiled apricot jam. I did my best to make sure there was no air trapped in the layers. It’s been back in the cupboard, again under several layers of Glad Wrap, since.

Anyone want to speculate on what the eating will be like at Christmas time?

Scientifically, too many variables. Speculatively, probably quite tasty if you like that combination of tastes.

Ok but why?

Divine Angel said:

Ok but why?

But why what?

Well it’s difficult to say one way or another going forward in the fullness of time.
But as an unqualified cake guru I’d say it will be ok, not great like a freshly made cake or a very old cake tasting like the devils freckle.
So yeah it might be sort of alright.
However if it tastes like shit Coles have some very good and surprisingly cheap dark fruit cakes.

Rule 303 said:

Divine Angel said:

Ok but why?

But why what?

Why have you waited six years to eat it?

Rule 303 said:

I have a dark fruit cake in the cupboard that’s six years old. It was regularly rubbed with Brandy for the first four years, and stored in several layers of Glad Wrap. About 18 months ago, I covered it with a thin layer of Marzipan, then the usual white icing (fondant) stuck on with boiled apricot jam. I did my best to make sure there was no air trapped in the layers. It’s been back in the cupboard, again under several layers of Glad Wrap, since.

Anyone want to speculate on what the eating will be like at Christmas time?

Fuckin’ great

You can always tell the Christmas season is here when you start getting incredibly dense, tinfoil-and-ribbon-wrapped lumps in the mail. Fruitcakes make ideal gifts because the Postal Service has been unable to find a way to damage them. They last forever, largely because nobody ever eats them. In fact, many smart people save the fruitcakes they receive and send them back to the original givers the next year; some fruitcakes have been passed back and forth for hundreds of years.

The easiest way to make a fruitcake is to buy a darkish cake, then pound some old, hard fruit into it with a mallet. Be sure to wear safety glasses.
           — Dave Barry, Simple, Homespun Gifts

Divine Angel said:

Rule 303 said:

Divine Angel said:

Ok but why?

But why what?

Why have you waited six years to eat it?

Opportunity, mostly.

Peak Warming Man said:

Well it’s difficult to say one way or another going forward in the fullness of time.
But as an unqualified cake guru I’d say it will be ok, not great like a freshly made cake or a very old cake tasting like the devils freckle.
So yeah it might be sort of alright.
However if it tastes like shit Coles have some very good and surprisingly cheap dark fruit cakes.

You reckon fresh fruit cake is better? Why do they ‘age’ weddings cakes?

btm said:

You can always tell the Christmas season is here when you start getting incredibly dense, tinfoil-and-ribbon-wrapped lumps in the mail. Fruitcakes make ideal gifts because the Postal Service has been unable to find a way to damage them. They last forever, largely because nobody ever eats them. In fact, many smart people save the fruitcakes they receive and send them back to the original givers the next year; some fruitcakes have been passed back and forth for hundreds of years.

The easiest way to make a fruitcake is to buy a darkish cake, then pound some old, hard fruit into it with a mallet. Be sure to wear safety glasses. — Dave Barry, Simple, Homespun Gifts

Hehe.

It’ll be interesting to see what the ‘McDonalds food lasts for years because it’s evil’ fraternity make of it.

:-)

Might taste a bit plastic after all those years in Glad Wrap.

It should be OK but I personally doubt that ageing a cake in that manner improves it. Just increases the risk that certain ingredients will go rancid or stale.

Bubblecar said:

Might taste a bit plastic after all those years in Glad Wrap.

It should be OK but I personally doubt that ageing a cake in that manner improves it. Just increases the risk that certain ingredients will go rancid or stale.

I looked up what science I could find on the preservation, and it seems they last incredibly well. Quite difficult to stuff up. Cakes lasting decades (sealed in the marzipan/fondant) are not uncommon.

Rule 303 said:

Bubblecar said:

Might taste a bit plastic after all those years in Glad Wrap.

It should be OK but I personally doubt that ageing a cake in that manner improves it. Just increases the risk that certain ingredients will go rancid or stale.

I looked up what science I could find on the preservation, and it seems they last incredibly well. Quite difficult to stuff up. Cakes lasting decades (sealed in the marzipan/fondant) are not uncommon.

Yes but they’re not likely to be better than they were when fresh. Can’t think of any process that would actually be improving them. They’re more likely to be slowly drying out, which is not normally something that enhances cake.

Bubblecar said:

Rule 303 said:

Bubblecar said:

Might taste a bit plastic after all those years in Glad Wrap.

It should be OK but I personally doubt that ageing a cake in that manner improves it. Just increases the risk that certain ingredients will go rancid or stale.

I looked up what science I could find on the preservation, and it seems they last incredibly well. Quite difficult to stuff up. Cakes lasting decades (sealed in the marzipan/fondant) are not uncommon.

Yes but they’re not likely to be better than they were when fresh. Can’t think of any process that would actually be improving them. They’re more likely to be slowly drying out, which is not normally something that enhances cake.

And yet, people fancy old violins over new ones.

;-)

Icing may be rock hard.

Rule 303 said:

I have a dark fruit cake in the cupboard that’s six years old. It was regularly rubbed with Brandy for the first four years, and stored in several layers of Glad Wrap. About 18 months ago, I covered it with a thin layer of Marzipan, then the usual white icing (fondant) stuck on with boiled apricot jam. I did my best to make sure there was no air trapped in the layers. It’s been back in the cupboard, again under several layers of Glad Wrap, since.

Anyone want to speculate on what the eating will be like at Christmas time?

I once found mince tarts that were in a tupperware container that had fallen behind the fridge about 6 or 8 years before hand. They were good. Fine. Excellent.

sarahs mum said:

Rule 303 said:

I have a dark fruit cake in the cupboard that’s six years old. It was regularly rubbed with Brandy for the first four years, and stored in several layers of Glad Wrap. About 18 months ago, I covered it with a thin layer of Marzipan, then the usual white icing (fondant) stuck on with boiled apricot jam. I did my best to make sure there was no air trapped in the layers. It’s been back in the cupboard, again under several layers of Glad Wrap, since.

Anyone want to speculate on what the eating will be like at Christmas time?

I once found mince tarts that were in a tupperware container that had fallen behind the fridge about 6 or 8 years before hand. They were good. Fine. Excellent.

That’s encouraging.

BTW I appreciate the referential subject line.

Rule 303 said:

I have a dark fruit cake in the cupboard that’s six years old. It was regularly rubbed with Brandy for the first four years, and stored in several layers of Glad Wrap. About 18 months ago, I covered it with a thin layer of Marzipan, then the usual white icing (fondant) stuck on with boiled apricot jam. I did my best to make sure there was no air trapped in the layers. It’s been back in the cupboard, again under several layers of Glad Wrap, since.

Anyone want to speculate on what the eating will be like at Christmas time?

Just ask Ms Angel. She’s the queen of foodstuff longevity. They could have buried boxes of them Krispy Creme donut things with Tutankhamen and not a nary could tell the difference if they were re-dug tomorrow.

btm said:

You can always tell the Christmas season is here when you start getting incredibly dense, tinfoil-and-ribbon-wrapped lumps in the mail. Fruitcakes make ideal gifts because the Postal Service has been unable to find a way to damage them. They last forever, largely because nobody ever eats them. In fact, many smart people save the fruitcakes they receive and send them back to the original givers the next year; some fruitcakes have been passed back and forth for hundreds of years.

The easiest way to make a fruitcake is to buy a darkish cake, then pound some old, hard fruit into it with a mallet. Be sure to wear safety glasses.
           — Dave Barry, Simple, Homespun Gifts

LOLOLOLOLOL

Big success!

The cake was rich and complex, not dry at all, and the 2mm of Marzipan and 3mm of icing balanced the cake perfectly.

Next, I’m going to try:

Cake with more fruit,
Bathing with Brandy more,
And icing closer to the date, so it’s not as stiff.

:-)

Rule 303 said:

And icing closer to the date, so it’s not as stiff.

:-)

TMI

I’m about to start texting people to say hoe much I love them

Rule 303 said:

Big success!

The cake was rich and complex, not dry at all, and the 2mm of Marzipan and 3mm of icing balanced the cake perfectly.

Next, I’m going to try:

Cake with more fruit,
Bathing with Brandy more,
And icing closer to the date, so it’s not as stiff.

:-)

How many years will you age the next one?

Bubblecar said:

Rule 303 said:

Big success!

The cake was rich and complex, not dry at all, and the 2mm of Marzipan and 3mm of icing balanced the cake perfectly.

Next, I’m going to try:

Cake with more fruit,
Bathing with Brandy more,
And icing closer to the date, so it’s not as stiff.

:-)

How many years will you age the next one?

Probably until we have everyone over at our house again, so 2-3 years.

Divine Angel said:

I’m about to start texting people to say hoe much I love them

Always tidy.

:-)

Divine Angel said:

I’m about to start texting people to say hoe much I love them

How did you get my number?

Witty Rejoinder said:

Divine Angel said:

I’m about to start texting people to say hoe much I love them

How did you get my number?

the telephone booth…